Here is my obligatory Cinco de Mayo post, since the food bloggers’ union requires one. I posted guacamole last year and 9 layer dips are just ubiquitous so I don’t want to bother with that.
Tequila Grilled Chicken
1½ tsp cumin seeds
4 chicken breast halves
2 T lime or lemon juice (since limes are so expensive now)
2 T avocado oil or olive oil
3 T gold Tequila
2 cloves garlic, minced
1 tsp lemon or lime zest
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Optional, but really good
3/4 – 1 C grated Jack cheese, with or without jalapeños
2 poblano peppers, grilled, seeded and skinned
1 red onion, sliced and grilled
You can include some zucchini and portabella mushrooms too.
Toast the cumin seeds until fragrant and just starting to smoke.
Cool and grind. Combine with the juice, oil, tequila and spices. Marinate the chicken in the mixture for a few minutes to a few hours. If you marinate it too long the acid in the marinade with start to cook the breasts (break down the proteins) and could wind up being mushy.
(If you are going to serve this with the optional grilled veggies start them first.)
Grill the tequila chicken for about 4 minutes on one side and 3 minutes on the other. The timing really depends on your grill.
Top with the poblanos, onions and jack cheese the last 2 minutes and cook until the cheese has melted. Grilled portobello mushrooms would be nice with this also.